Home » Food Blogs » Attend: New Year's Eve Gala at Erna's Elderberry House

Attend: New Year's Eve Gala at Erna's Elderberry House

Posted by alisamanjarrez on Dec 22, 2011
Filed: Restaurants
Tagged: Erna's Elderberry House New Year's Eve Gala

Every once in a while, we get to do something a little extravagant. Last Sunday, the TasteFresno team had the privilege of spending time with Erna Kubin Clanin, owner of Erna's Elderberry House Restaurant, and Executive Chef Gunnar Thompson to learn about their 2011 New Year's Eve Gala.

Erna's is a nationally recognized culinary destination and hosts events like specialty cooking classes and wine dinners throughout the year, but this particular gathering is one of those events that everyone should experience at least once in their lifetimes. The decorations themselves will be a sight to see, not to mention a decadent seven-course dinner and a chance to really get dressed up for New Year's Eve.

Cross this off your bucket list now; treat yourself and a loved one this year to one of the most extravagant events in the Central Valley!

Erna's NYE Gala

Two Seatings

5:00 pm - for those attending later parties - $110

9:00 pm to midnight - join us to bid farewell to 2011 - $200

Call (559) 683-6800 for reservations.

MENU CARTE

Executive Chef Gunnar Thompson

Pastry Chef Luisito Gonzales

Amuse Bouche

Wild Mushroom ‘Tartlet’, Tete de Moine, Walnut

Glazed Kumomoto Oyster, Kohlrabi Puree, Wasabi Sabayon

Rye Blini, Cured Salmon, Celery Crème, Ostera Caviar

Domaine Carneros, Brut, 2007

Shrimp ‘Bisque’

Caramelized San Marzano Tomato Risotto, Poached Spot Prawns,

Cured Fennel, Cognac

NIgl, Gruner Veltliner, 'Senftenberger Piri', Kamptal, 2003

Seared Filet of Hawaiian Tuna

Pomegranate-Thyme Emulsion, Abalone Mushroom, Salsify

Domaine Thomas et Fils, 'La Crele', Sancerre, Loire Valley, 2009

Ballotine of San Joaquin Valley Guinea Hen

Perigord Truffles, Parsnip, Jambon Bayonne

Giornata, Anglianico, 'Luna Matta Vineyard', Paso Robles, 2009

Roasted Filet of Kobe Beef

Potatoes Mousseline, Caramelized Cipollini Onions,

Brussels Sprout Leaves, Beef Cheek ‘Confit’, Sauce ‘Chasseur’

Lamborn Family, Zinfandel, 'Frosty', Howell Mountain, 2008

Salad of Red Oak Leaf, Arugula, Lolla Rossa

Caramelized Bartlett Pear, Gorgonzola Dolce,

Toasted Oregon Hazelnut, Port Reduction

Talley, Chardonnay, 'Oliver's Vineyard', Edna Valley, 2009

Bittersweet Chocolate Bruleé

“Cavendish’ Banana Mousse, Espresso Sabayon

Butter Pecan ‘Bavarois’

Black Sesame, Chocolate Mint

White Chocolate Bombe

Serpentine of Cassis and Black Currant

Alvear, Pedro Ximenez, Montilla Moriles, 2008